Physical properties during a 28-day ageing period of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum and Biceps femoris muscles br

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F22%3A92483" target="_blank" >RIV/60460709:41340/22:92483 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1016/j.meatsci.2022.108979" target="_blank" >https://doi.org/10.1016/j.meatsci.2022.108979</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.meatsci.2022.108979" target="_blank" >10.1016/j.meatsci.2022.108979</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Physical properties during a 28-day ageing period of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum and Biceps femoris muscles br

Popis výsledku v původním jazyce

The study aimed to determine the effect of sex, muscle-type, and ageing on the physical properties of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum (LTL) and Biceps femoris (BF) muscles. Randomly assigned steak samples from twenty mature blesbok (10 of each sex) antelope were vacuum-packed and stored at 4,4 degrees C for 2, 4, 7, 10, 17 and 28 ageing days. Cumulative purge loss, pH, colour, cooking loss, and Warner Braztler shear force were determined. Males had meat with higher pH values than females, while all other attributes were similar. The LTL had greater purge losses, L and a values than the BF muscle, while other quality attributes were greater for the BF muscle. Despite fluctuations, there was an overall decrease in shear force with ageing time. According to all quality parameters measured, the optimum ageing period for blesbok would seem to be 10 days.

Název v anglickém jazyce

Physical properties during a 28-day ageing period of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum and Biceps femoris muscles br

Popis výsledku anglicky

The study aimed to determine the effect of sex, muscle-type, and ageing on the physical properties of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum (LTL) and Biceps femoris (BF) muscles. Randomly assigned steak samples from twenty mature blesbok (10 of each sex) antelope were vacuum-packed and stored at 4,4 degrees C for 2, 4, 7, 10, 17 and 28 ageing days. Cumulative purge loss, pH, colour, cooking loss, and Warner Braztler shear force were determined. Males had meat with higher pH values than females, while all other attributes were similar. The LTL had greater purge losses, L and a values than the BF muscle, while other quality attributes were greater for the BF muscle. Despite fluctuations, there was an overall decrease in shear force with ageing time. According to all quality parameters measured, the optimum ageing period for blesbok would seem to be 10 days.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Meat Science

ISSN

0309-1740

e-ISSN

1873-4138

Svazek periodika

194

Číslo periodika v rámci svazku

N

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

1-6

Kód UT WoS článku

000882423300011

EID výsledku v databázi Scopus

2-s2.0-85138121919